Gluten-Free Asian Slaw with Peanut Sauce Sesame “Croutons”
Because it contains protein-rich edamame and waffles croutons made of wholegrain flour, this zesty slaw is nutritious enough to serve for a light lunch or supper. The slaw also makes an interesting substitute for a side-salad.
Serves 4 (light supper)
Serves 6 (side-dish)
At Nature’s Path we recommend you use organic ingredients whenever possible.
Ingredients:
- For the “croutons”:
- 4 Nature’s Path Frozen GF Mesa Sunrise or Home Style waffles, defrosted
- 2 tbs. safflower or other taste-free vegetable oil
- 1 1/2 tbs. toasted sesame oil
- 1 1/4 tsp. Japanese soy sauce
- 1 tsp. sesame seeds (black sesame seeds are nice!)
- For the peanut sauce:
- 1/2 c. peanut butter, at room temperature
- 1/3 c. hot water
- 1/3 c. chopped cilantro
- 1 tbs. GF soy sauce, plus more to taste
- 2 tsp. minced fresh ginger
- 1/4 tsp. garlic powder
- 2 tbs. freshly squeezed lime juice
- For the slaw:
- 6 c. tightly packed shredded Chinese, Napa, or green cabbage
- 2 c. frozen shelled edamame, cooked
- 1 c. grated carrots
- 1/2 c. thinly sliced scallion greens
- 4 to 6 sprigs cilantro, optional
Directions:
- 1. To make croutons, set rack in center and preheat oven to 425F. Cut each waffle into four strips. Rotate 45 degrees and cut into 4 strips to create 16 pieces.
- 2. In a large bowl, combine vegetable oil, sesame oil, soy sauce, and sesame seeds. Add waffle cubes and toss to coat. Spread out on a cookie sheet and bake until browned, 7 to 8 minutes. Transfer to a rack to cool.
- 3. In same large bowl used for croutons, combine cabbage, edamame, carrots, and scallion greens. Just before serving, toss in dressing. Add more soy sauce, if needed.
- 4. To serve: Divide among 4 or 6 bowls. Top each portion with croutons. Garnish with a sprig of cilantro, if you wish.
